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A recipe for European coleslaw to serve with schnitzels or other veal dishes.
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| What You Need: |
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2½ cups shredded green cabbage
1½ cups shredded red cab bag
2 tablespoons sugar
¼ cup salad dressing
¼ cup salad oil
2 to 3 tablespoons cider vinegar
¾ teaspoon celery seeds
Salt, pepper to taste
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| How To Cook: |
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1. Combine green and red cabbages and sugar in a large bowl.
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2. Cover and refrigerate 1 hour.
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3. Combine remaining ingredients and add to cabbage.
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4. Refrigerate 2 hours or longer to blend flavors.
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